Mother’s Khichri

This khichri, the one I grew up with, is a good example of how the food of Gujarat got folded into the Parsi repertoire. In Gujarati vegetarian meals, the khichri, like all rice, comes at the very end of the meal. For Parsis, it’s the centerpiece. Its usual accompaniments are patia, a seafood ragout; sahas, fish or shrimp in a creamy sweet-and-sour sauce; khima, a delicate soupy stew of